Lemon Chicken with Capers

One of our favorite families from our experience in Nashville is a Korean family. And every time we go to their house, they go all-out. I mean, appetizer, salad, main, several sides, choices of desserts. And when they come to our house, we make salad, pasta, and dessert. I vowed the next time we had them over for dinner that we would step up our game. This is what we had for our main and it turned out really well.

Lemon Chicken with Capers
from The Bride and Groom's First Cookbook:Recipes and Menus for Cooking Together
by Abigail Kirsch with Susan M. Greenberg

Preparation Time: 15 minutes
Cooking time: 13 minutes (It took me considerably longer for both on my first try - perhaps it goes faster when you know what you're doing)

• 1 cup all-purpose flour
• 1 cup dry unseasoned bread crumbs This was way too much flour & crumb mixture -maybe reduce it by half?
  
• salt and freshly ground pepper
• Four 8-ounce whole skinless and boneless chicken breasts, halved to make 8 pieces.
• 4 tablespoons virgin olive oil
• 1/4 cup dry white wine
• 1/2 cup chicken broth (fresh or canned, unsalted)
• 2 tablespoons minced capers
• 2 teaspoons grated lemon zest, patted dry
• 4 tablespoons (1/2 stick) cold sweet butter, cut into pieces

Garnish:

• 8 lemon wedges

1. Preheat the oven to 200 degrees Fahrenheit.
2. Combine the flour and bread crumbs and season with salt and pepper. Coat both sides of the chicken breasts with the flour and bread crumb mixture.
3. Heat the oil in the saute pan until hot but not smoking . Saute the breasts, 4 pieces at a time, on high heat for 2 minutes. Turn the chicken with tongs, lower the heat, and saute for 2 to 3 minutes more. Chicken breasts are done when the centers are opaque and the juices run clear. The chicken breasts should not touch one another in the pan or they will begin to steam.
   
4. Remove the cooked chicken breasts to the ovenproof serving platter. Put the platter in the warm oven.
5. Reduce the heat to low and add the white wine and chicken broth to the saute pan. Stir well, scraping up any particles of chicken that were stuck to the bottom of the pan. This is called "deglazing" the pan.
   
6. Add the capers and half of the lemon zest. Simmer for 2 minutes; the sauce will reduce by one third. Whisk in the butter pieces until melted. The sauce should have the consistency of a sugar syrup. By the time my sauce was the right consistency, there was little left. Perhaps I had it on too high heat - or I might just try doubling the sauce ingredients.
   

Makes 4 servings.

Service: Pour the sauce over the chicken and sprinkle with the remaining zest. Garnish with lemon wedges and serve over hot buttery pasta. The lemon makes a big difference - squeeze a little juice onto your chicken - yummy!

Cook's tip: This recipe works just as well with slices of veal scallopini in place of the chicken. We might try this recipe with fish too. I'll let you know how that is.

Creamy Penne Pomodoro

Creamy Penne Pomodoro - from "Notably Nashville" produced by the Junior League of Nashville

Add cooked shrimp or chicken for a one-dish meal

• 16 ounces uncooked penne
• coarse salt to taste
• 2 tablespoons olive oil
• 1 to 2 tablespoons minced garlic
• 3 or 4 fresh basil leaves, slivered, or 1 teaspoon dried basil
• 4 cups chopped tomatoes
• salt and freshly ground pepper to taste
• 1/2 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese

Cook the pasta al dente with coarse salt to taste in boiling water in a saucepan: drain and keep warm.

Heat a skillet over medium heat for 1 minute. Add the olive oil and heat for several seconds. Add the garlic, basil, and tomatoes and saute for 8 minutes, stirring frequently. Season with salt and pepper. Remove from the heat and stir in the cream.

Combine the tomato mixture with the pasta in a large bowl and toss to mix well. Sprinkle with the Parmesan cheese.

Serves 6.

Chicken with Sun-Dried Tomatoes and Artichokes

Chicken with Sun-Dried Tomatoes and Artichokes - from "Notably Nashville" produced by the Junior League of Nashville

• 4 skinless boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 cup flour
• 2 tablespoons olive oil
• 1/3 cup chablis or other white wine
• 1 - 1/2 teaspoons arrowroot or cornstarch
• 1 (14 oz) can reduced sodium chicken broth
• 1 (6 oz) jar marinated artichoke hearts, drained
• 8 ounces oil-packed sun-dried tomatoes, drained
• 1 tablespoon chopped fresh parsley
• freshly ground pepper to taste

Sprinkle the chicken with the salt and coat with the flour. Saute in the heated olive oil in a large skillet for 3 to 4 minutes on each side or until cooked through and golden brown. Add the wine to the skillet and cook for 30 seconds. Remove the chicken to a plate and cover to keep warm.

Blend the arrowroot with 2 tablespoons of the chicken broth in a small bowl. Add the remaining chicken broth to the skillet, stirring to deglaze the skillet. Add the artichokes and sun-dried tomatoes and bring to a boil.

Stir in the arrowroot mixture and cook for 4 to 5 minutes or until thickened, stirring constantly. Pour the sauce over the chicken and sprinkle with the parsley and pepper.

Serves 4

Goat Cheese Garlic Dip

Goat Cheese Garlic Dip - from Notably Nashville by the Junior League of Nashville

• 8 ounces cream cheese, softened
• 8 ounces fresh goat cheese, softened
• 8 ounces sour cream
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme
  
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• cayenne pepper to taste

Combine the cream cheese and goat cheese in a food processor and pulse to mix well. Add the sour cream, garlic, chives, thyme, salt, cracked pepper, and cayenne pepper and mix until smooth. Spoon into a serving bowl and chill, covered, until serving time. Serve with crackers or pita chips.

Serves 12

Champagne and Banana Punch

Champagne and Banana Punch - from "Notably Nashville" by the Junior League of Nashville

• 3 bananas
• juice of 2 lemons
• 6 cups water
• 4 cups sugar
• sections of 2 oranges, chopped
• 1 (12 oz) can frozen orange juice concentrate
• 1 (48 oz) can unsweetened pineapple juice
• 1/2 bottle Champagne

Mash the bananas with the lemon juice in a heatproof bowl. Bring the water to a boil in a saucepan and add the sugar, stirring until completely dissolved. Add to the bananas and stir in the oranges, orange juice concentrate and pineapple juice. Let stand until cool.

Spoon into an airtight container and freeze until firm. Let stand at room temperature for 45 minutes. Combine with the champagne in a punch bowl and mix gently.

Serves 20 to 24.

Basil Pesto for Fettuccine

Basil Pesto for Fettuccine from Gourmet Garden

1. Cook 400g fettuccine in saucepan of salted boiling water for 10-12 minutes until al dente. Drain.
2. While pasta is cooking, finely grind 1/2 cup pine nuts with 1 cup grated parmesan cheese. Add 1/4 cup olive oil, 1 tbsp (only 1 tsp if dried) each garlic, parsley, and basil & 2 tbsp. lemon juice. Process until well combined.
3. Toss pesto mixture through the drained fettuccine.
4. Serve with toasted pine nuts & freshly grated parmesan cheese.
   

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies - as seen on Apples & Oranges, a Rachael Ray recipe

Tracey Seaman and Diana Sturgis

From Every Day with Rachael Ray
December - January 2009

Makes 16

Prep Time: 30 minutes (plus chilling and cooling)
Bake Time: 20 minutes

Ingredients:

• 1-1/2 sticks (6 oz) unsalted butter, softened
• 1-1/2 cups confectioners' sugar
• 1 large egg
• 1-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 pinch salt
• Two 3.5 oz bars dark chocolate, finely chopped
• 1/2 teaspoon vegetable oil
• 2/3 cup finely crushed peppermint candy canes or candies

Directions:

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.
5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

VERDICT:
Well, to be honest, they're not my favorite cookies. They're good for switching it up, but they weren't the greatest. Basically, they're chocolate shortbreads with stuff on top. I usually prefer cookies that are chewy. I think I'd rather do my other chocolate-peppermint cookies. But not bad - very cute too!

Coconut chicken soup

Coconut chicken soup - from Simple Thai Cookery by Ken Hom

• 2 fresh lemon grass stalks
• 1.5 liters (2 - 1/2 pints) homemade chicken stock or good-quality bought stock
• 2 tablespoons coarsely chopped fresh galangal or ginger
• 6 kaffir lime leaves or 2 tablespoons coarsely chopped lime zest
• 6 tablespoons finely sliced shallots
• 225g (8 oz) skinless, boneless chicken thighs
• 3 tablespoons fish sauce (nam pla)
• 4 tablespoons lime juice
• 2 fresh red or green Thai chillies, seeded and finely shredded
• 1 tablespoon sugar
• 1 x 400 ml (14 fl oz) tin of coconut milk
• a handful of fresh Thai basil leaves or ordinary basil leaves

1. Peel off the tough outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut it into 7.5 cm (3 inch) pieces and crush with the flat of a heavy knife.
2. Put the stock in a large pan with the lemon grass, galangal or ginger, lime leaves or zest, and half the shallots. Bring to a boil, then reduce the heat, cover and simmer gently for 1 hour. Strain through a sieve, discarding the lemon grass, galangal, lime, and shallots, then return the stock to the pan.
3. Cut the chicken into 2.5 cm (1 inch) chunks and add to the strained stock, together with the fish sauce, lime juice, chillies, sugar, coconut milk and the remaining shallots.
4. Bring to the boil, then reduce the heat and simmer for 8 minutes. Transfer the soup to a large tureen, garnish with the basil leaves, and serve at once.
   

Notably Nashville Information

Notably Nashville: a medley of tastes and traditions

Copyright 2003 Junior League of Nashville

Published by Favorite Recipes Press

Junior League Nashville
2405 Crestmoor Road
Nashville TN 37215
615.269.9393

Sugar Crusted Brownie Sundaes with Whiskey-Pecan Caramel Sauce

Sugar Crusted Brownie Sundaes with Whiskey-Pecan Caramel Sauce
as seen on the fabulous Culinary Concoctions by Peabody,
she adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

1 pound (4 sticks) unsalted butter, plus extra for the muffin tins
2 cups sugar, plus extra for the muffin tins
12 ounces semisweet chocolate, chopped finely
6 ounces unsweetened chocolate, chopped
6 large eggs
2 TBSP vanilla extract
1 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp salt

About 1 ½ quarts vanilla ice cream
Whiskey Pecan Caramel Sauce (recipe follows)

Brush all but two of the cups of two standard 12-cup muffin tins with melted butter. Spoon about 1 TBSP of sugar into greased cups and shake and tap around to cover the bottom and the sides of the cups completely with a thick coat of sugar. Tap out any excess sugar.
Position a rack in the middle of the oven and preheat to 350F.
Combine the butter and chocolates in a microwave-safe bowl and microwave on high for 2 minutes. Remove from the microwave and stir until completely melted. If the chocolate is not completely melted, continue to microwave for 30 second intervals and stir smooth.
In a large bowl, gently whisk together the eggs, 2 cups sugar, and vanilla just until combined. Stir in the chocolate mixture just until combined. Sift the flour, baking powder, and salt over the chocolate mixture and fold in just until combined.
Spoon about ¼ cup of the batter into each of the prepared cups. (If you run out of batter before you fill all the cups, make sure to wipe out the butter and sugar of any empty cups before baking the brownies, as otherwise they will melt and burn and, in general, make a huge mess.)
Bake until the tops of the brownies are firm and a toothpick inserted in the center of a brownie cup comes out with a few moist crumbs clinging to it, 20-25 minutes. Be careful not to over bake. Transfer to a wire rack and let cool.
When pans are cool enough to handle, run a thing, sharp knife around the edge of the one brownie, then carefully tip it out and catch in your hand. Place the brownie on the wire rack to finish cooling. Continue releasing the brownies, on at a time, form the pans.
Serve slightly warm with ice cream and Whiskey Pecan Caramel Sauce.

Whiskey-Pecan Caramel Sauce

2 cups granulated sugar
½ cup of water minus 2 TBSP
2 TBSP whiskey (the original recipe calls for ½ cup of whiskey but that is too much whiskey flavor for me!)
1 tsp fresh lemon juice
2 cups heavy cream
½ tsp salt
1 TBSP vanilla extract
1 cup chopped pecans (or any nut of your choice)

Combine the sugar, water, whiskey, and lemon juice in a heavy bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and start to turn color. Increase the heat to thigh and boil until th syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly.
Immediately remove the pan from the heat and pour int the cream and salt. Use a long-handled wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it. Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes. The mixture should be the consistency of very thick cream. Remove from heat and stir in the vanilla and pecans.
Let boiling sauce cool until it is just warm before serving. To store, cover and refrigerate for up to 1 week. To reheat the sauce, microwave, uncovered, for about 1 minutes on high. Stir until smooth.

Source: Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

Courtesy of Ina Garten
as seen on It's Melissa's Kitchen

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving
• Pure maple syrup
  

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Makes 12 pancakes

Healthy Banana - Blueberry Muffins

Healthy Banana-Blueberry Muffins

Originally from Everyday Food, seen on Reservations Not Required

• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 2 ripe bananas (about 1 pound)
• 1/3 cup reduced-fat (2 percent) milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Source: Everyday Food, January/February 2009.